Easy Recipe
Zaalouk (Moroccan Eggplant Dip) - Extra Virgin Olive Oil – Eggplant – Tomatoes – Garlic Cloves – Parsley – Ground Cilantro – Paprika – Cumin – Cayenne Pepper – Lemon – Tomato Paste – Salt
Peel and dice the eggplant into small 1-inch cubes that will cook easily and turn into a puree. Set aside.
1
Heat a large frying pan with some extra-virgin olive oil over medium heat and start cooking the eggplant cubes.
2
Cut tomatoes in quarters and remove the watery center part with the seeds. Cut the flesh into small cubes. Set aside.
3
Add the diced eggplants to the large frying pan and start preparing the other eggplant dip ingredients.
4
Add to the pan the rest of the dip ingredients: crushed garlic, chopped parsley, dry spices, and salt. Cook and simmer over medium heat covered for about 15-20 minutes.
5
The vegetables will soften and reduce in size. Uncover, stir in tomato paste and lemon juice, and keep cooking for 10 minutes on low-medium heat.
6
Stir occasionally and cook until thick and most liquid is evaporated. Use a fork to press and mash ingredients into a chunky dip.
7
SERVINGS
TIME
Serving: 1 Serving Makes: 8 Servings
Prep: 10 Minutes Cook: 30 Minutes